Chef Bill Green, formerly of Grape Escape and now of Chef Bill Green Catering, likes to experiment with herbs, and not just parsley, sage and the rest of that tune. Here are suggestions from Green that offer some interesting ways to push your palate.

• English mallow: Not easily available but worth the effort to special order. It’s a member of the hollyhock family. Its tender leaf has a nutty flavor that is really good with hard, dried, stout, nutty cheeses such as manchego, Reggiano Parmesan or aged Gouda.

• Sweet flag: Can be found dried and fresh. It looks a little like sage, but tastes more like vanilla and can be used instead of vanilla in a cakes or cookies.

• Sweet marjoram: It has a stronger, sweet flavor that hits the front of your palate. Try this aromatic, thin- leaf herb sprinkled on tropical fruit. It adds a freshness and sweet bite.

• Pot marigold petals: These golden flower petals have a rich, buttery flavor and are great in soups, salads and on fruit, Green says. Try infusing them into olive oil and then use it with your favorite vinaigrette recipe. Or use the whole flower as garnish.

• Mint: It’s a common enough herb, but it often gets overlooked in the kitchen. It’s more than just for tea, Green said. “Try it minced and sprinkled on sorbet. It’s great sprinkled over rich cheeses such as Mahon. Boil as an air fresher or add a bit to a spinach salad with your favorite vinegarette.”